Preparation

Remove the skin and bones from fish. Combine the water, beer, onion, Worcestershire sauce, peppercorns and garlic in a 10 inch skillet and bring to a gentle boil. Place the fillets in the poaching liquid, cover, and simmer for 5 to 10 minutes, or until the fish flakes easily when tested with a fork. Carefully remove the fish to a warm platter. To make pimiento sauce: Melt the margarine in a medium saucepan. Stir in the flour. Add the chicken broth gradually and cook until thick and smooth, stirring constantly. Add the pimiento, curry powder, lemon juice and sugar and heat through. Pour the sauce over the fish and serve.